Chowder At The Beach
|Onions||2 Pound, chopped (4 Large Ones)|
|Celery stalks||3 , sliced|
|Homemade chicken broth/Canned regular-strength chicken broth||8 Cup (128 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Spiny lobsters||3 , live, cooked, or thawed frozen, split and cleaned|
|Dungeness crab||4 Pound, live, cooked, or thawed frozen, cleaned and cracked (2 Pieces)|
|Boneless skinless rockfish/Giant sea bass||2 Pound, cut into large chunks|
|Large shrimp||1 Pound, deveined (About 30 Per Pound)|
|Sole fillets||1 1⁄2 Pound (6 To 8 Medium Ones)|
|Abalone||1⁄2 Pound, cut in to chunks (4 Fresh Or Thawed Frozen Slices)|
In a deep 12- to 14-quart pan, combine onions, celery, bay leaves, and butter.
Place over a hot fire (flames should dance against bottom of pan) or over high heat.
Cook, stirring, until butter is melted; then cover and cook until vegetables are soft, stirring occasionally.
Add broth, wine, and cream; stir well, cover, and bring to a boil.
If lobster and crab are live or uncooked, add to pan, cover, and cook for 10 minutes.
If they're cooked (or cooked, frozen, and thawed), add to pan along with rockfish, shrimp, and sole.
Push fish well down into soup.
Cover and cook until liquid returns to a boil, 5 to 8 minutes.
Stir in abalone (if used) and remove pan from fire.
Cover and let stand for 2 to 3 minutes.